Gluten-Free Strawberry Rhubarb Crumble

Warm from the oven gluten-free crumble with quinoa flakes.


We've been blessed with fecund weather here in West Hollywood. Love is in the air. House finches are singing. Mourning doves coo. Roses are unfolding their velvet petals. Jacaranda trees are bursting with violet-blue corollas. In other words, picnic perfect.

I've been messing around with crisp and crumble dessert recipes this week, intent on creating an easy summertime dessert for backyard get togethers and grill side dining. So although I have featured a strawberry rhubarb crisp in the past (kissed with a hint of balsamic vinegar) I decided to play around with an alternative topping to the classic pairing of tart rhubarb and sweet ripe strawberries. And I grabbed a secret ingredient from my pantry.

Can you guess what it is?

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Gluten-Free Strawberry Rhubarb Crumble

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Gluten-Free Whole Grain Strawberry Muffins - Summer Goodness

Gluten-free whole grain strawberry muffins. Tender and fabulous.


Just in time for the weekend- a lovely new muffin. And not just any ordinary, ho-hum, run-of-the-mill, starchy, gluten-free muffin. Nope. A tender, whole grain, vanilla scented muffin that bursts with fresh strawberry flavor. Warm from the oven, these pleasantly grainy breakfast treats were pull-apart soft, with hot bites of juicy strawberry. Sweet- but not too sweet. I used pure maple syrup for the primary sweetener, and a mere quarter cup of organic cane sugar. And now for the best part.

No xanthan gum!

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Gluten-Free Whole Grain Strawberry Muffins - Summer Goodness

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Gluten-Free Anise Biscotti

Sugar-free vegan biscotti infused with anise. Start dunking.


Sugar is taking a beating these days. Have you noticed? Studies left and right are accusing this sweet-talking Romeo of seducing us to a life of ruin and heartache. They've applied the words toxic, and poison. Is it really as bad they say? I'm not certain (and I'm not convinced they are, either; my sugar loving grandmother lived to the ripe old age of 93). But this I do know. Super refined corn sugar (aka HFCS) scares me. Not only because it cajoles our livers to convert the fructose to belly fat, but because it doesn't agree with me. Period.

I knew this the first time I drank a margarita that made me balloon and bloat like a pregnant Demi Moore (and while I concur that Demi was superbly gorgeous in all her fecund glory, in all honesty, I do not desire to emulate such a look- or frankly, such a fertile state- at my tender age of post- let's say- fifty). So I took a gander at the label of margarita mix to be sure it was gluten-free. It was. But the second ingredient? High fructose corn syrup.


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Gluten-Free Anise Biscotti

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Creamy Penne Pasta Bake with Zucchini

A light and creamy pasta bake recipe for Spring.


Mac and cheese gets a makeover. Just in time for swimsuit shopping (also affectionately known around here as the annual Parade of Shame). It's time to start cooking light again, and give your body a break from all that white rice pasta, butter, and double cheese. It's time to kiss bacon good-bye. Hot weather is coming, Babycakes. The beach and poolside beckon. And I am not prepared. Are you?

I've been lax with my downward facing dogs (actually, I'm forbidden to do downward facing dogs these days, but that's another story). My lumbo-pelvic complex is cranky. My core is catnapping. And my biceps need curling. Or something like that. What it basically means is I've got some flab I need to banish. Remember that roll around my middle I call Doris? She's still here. She has not skedaddled. My usual winter weight gain of five hibernation pounds is eight this year.

I could blame those Raspberry Coconut-Almond Bars my husband keeps making (he who can eat cookies and brownies and still sport flat abs). I could blame fructan and fructose, and various unfriendly members of FODMAPs who may be the bottom line bloat culprit in my ongoing emulation of my halcyon pregnancy days (those of you with IBS symptoms despite going gluten-free might want to look into this fructose and polyol thing- it appears to have some merit).

But mostly I blame how much time I spend on the iMac. Sitting. Typing. Sitting some more. Social networking. The Internet is an amazing gift. But it is damn hard on the body. I'm vowing to get up and move more frequently. Shake my booty. Feel the burn. Or at least feel some heat.

So just in case you're in the same mood, too. I've made a lighter version of the classic baked mac and cheese.

I used gluten-free brown rice penne with rice bran for the pasta. Organic soy milk and Smart Balance vegan "butter" for the cream sauce. Zucchini and garlic and chives for a flavor boost. And it was fab. Light. Creamy. Perfect for Spring.


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Gluten-Free Chocolate Cookies with Chocolate Chips

Crunchy outside, chewy inside, gluten-free vegan chocolate cookies.


I have a new cookie recipe to share today. A cocoa infused cookie studded with semi-sweet chocolate chips. A cookie that tastes like a brownie- if a brownie was slightly crispy and crunchy on the outside, and chewy soft on the inside. You could say, it's a brownie with a cookie texture.

Texture is a big deal in gluten-free baking.

It's no secret that giving gluten the boot also means giving texture, stretch, and structure the old heave-ho, right along with it. First timers bite into gluten-free goodies and pause. They chew. Their eyes widen and dart to the side as they search for a word to describe exactly what it is they are chewing.

The word most often used to describe something gluten-free? Gummy. Or worse. Cardboard. Attributes one does not necessarily associate with pleasure. With nourishment. With flavor.

Which is why I am here.


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Gluten-Free Chocolate Cookies with Chocolate Chips

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Karina's Sweet Potato Black Bean Enchiladas

These gluten-free enchiladas won the Whole Foods Budget recipe contest.




Just in case you missed it, I'm sharing one of the all-time favorite recipes here on Gluten-Free Goddess- my sweet potato black bean enchiladas smothered in salsa verde. This budget-friendly vegetarian enchilada recipe is one of those happy accidents that spring from a burst of creative inspiration. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).

But I had one lovely mother of a sweet potato.

I had a can of organic black beans in the pantry.

Some roasted green chiles.

One lonely lime.

And your intrepid Mamacita at large thought, Hmmm. Why not?

Deliciousness ensued.

These wrapped little gems are soft and creamy and a little bit spicy- just like a certain cook, my husband would say. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. In the end, it doesn't matter. What matters is how it tastes.

And Babycakes, these are so very mucho scrumptious. Seriously. I kid you not. Make a batch for a girls' night in, or laid back Sunday brunch.


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Quinoa with Roasted Brussels Sprouts, Leeks and Slivered Almonds

Gluten-free quinoa with Brussels sprouts, leeks and almonds.


If you've been hanging with me for awhile here on Gluten-Free Goddess, you already know how much I dig quinoa. It's one of my favorite gluten-free grains. I've grown to love- even crave- quinoa's distinct smoky-nutty flavor. More assertive than rice or oatmeal, the taste of quinoa gives gluten-free baked goods and grain dishes a certain je ne sais quoi that feels nourishing, healthy, and satisfying all at once. In a very understated, happy blue skies kind of way, I mean.

Not in a pious eat-this-it's-good-for-you kind of way.

Though I'm sure there are plenty of quinoa converts that proselytize its admirable qualities in the nutrition arena (and why not? Its protein profile is a vegan's wet dream) I prefer to love my quinoa on its own unassuming terms. Even though folks have dubbed her Queen of Grains and Mother of all Vegan Goodness in the Bunny Scampering Universe, I love her just because. Without projection. Without expectation. Or assumption.

I meet quinoa where she stands. I accept her for who she is. In all her cute as a button faux grain glory. After all, her botanical name is Goosefoot. Not a very glamorous moniker. Imagine being saddled with that one.

Hey, you! Goosefoot. That's right. I'm talking to you.

Sweet Mother Mary. Can you imagine? No wonder she chose to change her name. Quinoa is so much sexier.

So Quinoa, honey. What are you doing tonight? Wanna come over? I've got some Buble.

You can even stay for breakfast.

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Quinoa with Roasted Brussels Sprouts, Leeks and Slivered Almonds

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Gluten-Free Pineapple Coconut Muffins

Warm and tender pineapple muffins with toasted coconut.


April first has arrived. But you won't find any tricks up my sleeve. Unlike the greater, broader world beyond my kitchen that apparently harbors a few individuals contemptuous of living gluten-free. This was a tough week to be a celiac. Assaults ranged from the merely mean-spirited to the stunningly ill informed. There was the alleged Chef in Colorado (I say alleged, because it turns out this nudnik may have only been a waiter) ridiculing gluten-free diners (the term he favored was "idiots") and crowing on Facebook that he passes off regular pasta as gluten-free (join the lively discussion here). There was the Dr. Oz show calling gluten-free a "fad diet", asking is it "just a myth?" (in full disclosure, I believe he meant as a weight loss tool, as a certain gluten-free celebrity has been claiming in her g-free book- ironically, featured on Dr. Oz last year). And finally, there was a food blogger turned author whose envied blog-to-movie deal has apparently not cultivated much compassion for those of us stricken with gluten sensitivity. She barked on Facebook, "If I have to read one more thing about going gluten free I'm going to stomp on someone's face." And more than one person agreed with her. One of her fans (a food blogger) added, it's "too precious".

Strap on your helmets, Campers. There's not a lot of love out there.

I know this. You know this. Some of you have even shared stories about not only eye-rolling waiters and could-care-less food preparers, but family members sneaking gluten into what they feed you, just to "see what happens". Just to test you. Let me repeat that.

Family. Feeding you gluten. On purpose.

No wonder strangers feel they can openly spout contempt. If we are not respected within the bosom of our own clan, our flesh and blood, how can we expect random strangers to care?

The truth is, they don't.

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